Egg salad with tomato and iceberg lettuce
Egg salad with tomato and iceberg lettuce is ready in 35 minutes (25 hands-on) and has 381 kcal and 24 g of protein per serving. One serving costs about $1.58. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 25 min
- Calories
- 381 kcal
- Cost per serving
- $1.58
Ingredients (Serves: 2)
- Eggs330 g
- Iceberg lettuce150 g
- Tomato300 g
- Garlic6 g
- Olive oil20 g
- Dijon mustard24 g
- Lemon30 g
- Sweet paprika2 g
- Parmesan (optional)36 g
Method
Boil the eggs for 10 minutes, cool them under cold water, peel them and cut into quarters.
Whisk the olive oil with the Dijon mustard, lemon juice, finely chopped garlic, paprika and a pinch of salt into a thick dressing.
Shred the iceberg lettuce and cut the tomato into wedges; divide both between the plates.
Top with the eggs, spoon over the dressing and finish with shaved Parmesan.
Nutrition per serving
| Calories | 381 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 13 g |
| Sugars | 7 g |
| Fat | 27 g |
| Fiber | 4 g |
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